Exact quantities, then the method.
Across the West Indies, sorrel drink and dark rum come out together every Christmas, so this toddy is barely a stretch. Brew Tropical Sun Sorrel and Ginger strong with a couple of cloves, sweeten with honey, then pour in a measure of dark rum. The tart hibiscus and warming ginger take to the rum at once.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Sorrel and Ginger Rum Toddy (Tropical Sun) recipe. Canonical: https://teas.co.uk/recipes/cocktails/sorrel-and-ginger-rum-toddy-tropical-sun/
You'll need
- 1 tea bag of Tropical Sun Sorrel and Ginger
- 200ml freshly boiled water (100C)
- 35ml dark rum
- 1 tablespoon honey
- 2 cloves (optional)
- 1 slice of orange
Method
- Brew strong: steep the bag in the boiled water with the cloves for 5 minutes, then lift out the bag and cloves.
- Stir the honey into the hot tea until it dissolves.
- Add the dark rum and stir.
- Pour into a heatproof glass, drop in the orange slice, and serve warm.
- Dark rum works better with the tart sorrel than a lighter white rum; the molasses notes match the earthy hibiscus base.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Tropical Sun Sorrel and Ginger, 20 Tea Bags 40g
Rate it, keep it, add to it.
Made this? Rate it.
Tell us how it came out. A star rating and a line or two helps the next person who makes it.
Sign in to rate +5 to 25 reward points · sign-in required
The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
Got something to add? Logged-in customers can submit additions to the Tea Wiki, admin-approved, your name on the byline, plus reward points.
Sign in to contribute